Sweet Potato Chocolate Chip Cookies Recipe
Sweet potatoes have been a favorite fall dish. They show up in pies, soups, casseroles and even featured on their own. They taste great, especially when baked with just some butter and cinnamon to melt into the potato. Candied yams are always the go-to for fall holidays, however, what if you could show up to Thanksgiving dinner with a new sweet potato recipe? Try out making and sharing sweet potato chocolate chip cookies. These cookies go great with any sort of warm spice. You could use cinnamon, ginger, and even nutmeg. You could make all three cookies, but in separate batches and save the rest for later. These cookies freeze well, so they’re easy to store away. This recipe is great because it makes around four dozen cookies and is ready in about thirty-five minutes!
¾ cup of mashed sweet potato (around 1 medium)
1 cup of softened butter (2 sticks)
¾ cup of packed brown sugar
1 teaspoon of vanilla extract
½ teaspoon of lemon extract
1 teaspoon of baking soda
1 teaspoon of baking powder
1 dash of salt
¼ teaspoon cinnamon
1 cup of semi-sweet chocolate chips
1 cup of walnuts (optional)
- Preheat oven to 350 degrees F. Cream together sweet potato, butter, eggs, sugars, and extracts.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the sweet potato mixture and beat until blended.
- Fold in the chocolate chips and nuts. Drop by the teaspoonful onto ungreased baking sheets and bake for about twenty- five minutes, or until firm in the middle.
Warm up with your family this fall by trying new things! These cookies are a great alternative to traditional treats, that offer just a little bit healthier option. Give them a try today!